Description
A flavorful fusion of sweet and spicy, this bowl features tender chicken glazed with a homemade hot honey sauce, complemented by roasted sweet potatoes, broccoli, and pickled cucumbers over a bed of fluffy rice. Perfect for a satisfying dinner!
Ingredients
For the Pickled Cucumbers:
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2 Persian cucumbers, thinly sliced
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1/4 cup rice vinegar
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2 Tbsp. reduced-sodium soy sauce
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1 tsp. granulated sugar
For the Bowl:
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2 large sweet potatoes (about 20 oz. total), halved lengthwise and thinly sliced into half-moons
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1 large head of broccoli, cut into florets
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3 Tbsp. extra-virgin olive oil, divided
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1 tsp. garlic powder
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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2 cups water
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1 cup long-grain white rice, rinsed
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4 skinless, boneless chicken breasts (about 2 lb.)
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1 tsp. chili powder
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1/3 cup honey
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1 Tbsp. sriracha
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1 tsp. crushed red pepper flakes
Instructions
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Pickle the Cucumbers:
In a bowl, combine sliced cucumbers, rice vinegar, soy sauce, and sugar. Stir until sugar dissolves. Let sit for at least 30 minutes. -
Prepare the Rice:
In a saucepan, bring 2 cups water to a boil. Add rinsed rice, reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. -
Roast the Vegetables:
Preheat oven to 400°F (200°C). Toss sweet potato slices and broccoli florets with 2 Tbsp. olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. -
Cook the Chicken:
While vegetables roast, season chicken breasts with chili powder, salt, and pepper. Heat remaining 1 Tbsp. olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F (74°C). -
Prepare the Hot Honey Sauce:
In a small saucepan, combine honey, sriracha, and crushed red pepper flakes. Heat over low heat, stirring until well combined and warm.
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Assemble the Bowls:
Slice cooked chicken into strips. In bowls, layer rice, roasted sweet potatoes, broccoli, pickled cucumbers, and sliced chicken. Drizzle with hot honey sauce.
Notes
For extra heat, add more sriracha to the hot honey sauce.
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
To reheat, warm components separately and assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Pan-Fried, Roasted
- Cuisine: American
Keywords: hot honey chicken bowls, spicy chicken bowls, healthy dinner bowls